— 1/4 pound spaghetti, cooked (1/4 of the box)
— 1 yellow squash, spiralized
— 1 carrot, spiralized
— 1 red pepper, sliced thinly
— 4 Campari tomatoes, quartered
— 1 pound shrimp, peeled and deveined
— 2 tablespoons butter
— 1 tablespoon olive oil
— 1/4 cup basil pesto
— Parmesan cheese
— Salt and pepper
Prepare the pasta and cook until al dente. Reserve one cup of the pasta water, then drain and set aside.
Add the butter and the olive oil to a large pan. When the pan is hot, add the shrimp, season with salt and pepper and cook for 3-4 minutes a side, until pink. Remove the shrimp from the pan and set aside.
Place the squash, carrots, and red pepper in the pan and sauté the spiralized vegetables for about three minutes to soften. Add the tomatoes to the pan and cook for one more minute.
Add in the pasta, pasta water and the basil pesto. Toss until the sauce has loosened and the noodles and veggies are well coated. Add in the shrimp, sprinkle with Parmesan cheese and serve.